SLOW COOKER TURKEY BREAST WITH CRANBERRY SAUCE
For Easter this year, since it was just my husband and me, I decided to try some of our favorite turkey ingredients in a slow cooker with a frozen turkey breast. The results were mouthwateringly delicious, making this a simple new recipe year round!
Provided by Kitt C
Categories Meat and Poultry Recipes Turkey Breasts
Time 7h35m
Yield 6
Number Of Ingredients 5
Steps:
- Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
- Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 373.4 calories, Carbohydrate 27.8 g, Cholesterol 163.9 mg, Fat 1.5 g, Fiber 1.1 g, Protein 59.4 g, SaturatedFat 0.5 g, Sodium 167.8 mg, Sugar 18.1 g
CRANBERRY TURKEY CUTLETS
"When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Stir in the cranberries, orange juice and vinegar. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside., Sprinkle turkey cutlets with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Serve with remaining cranberry sauce.
Nutrition Facts : Calories 309 calories, Fat 2g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 252mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
SLIMFAST TURKEY CUTLETS WITH CRANBERRY SAUCE
I got this off of the Slimfast.com website and it was surprisingly GOOD! The sauce was so good that I also used it as a dressing on my salad and DH used it as jam on his bread and butter! Chicken breasts can be substituted for the Turkey!
Provided by Retrocutie
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Rinse turkey and pat dry.
- Sprinkle lightly with nutmeg.
- Place turkey on a broiler rack 4-5 inches from heat and cook 7 minutes.
- Turn cutlets over and cook 4-5 minutes more, until no longer pink and internal temperature is 170.
- Meanwhile, combine chicken broth and cornstarch in a small saucepan.
- Simmer over medium heat, stirring frequently, until bubbly and thickened.
- Add cranberry sauce and cook, stirring constantly, 2 minutes.
- Place broiled turkey cutlets on a platter, top with cranberry sauce, and serve.
Nutrition Facts : Calories 483, Fat 14.2, SaturatedFat 3.9, Cholesterol 129, Sodium 209.7, Carbohydrate 43.7, Fiber 1.1, Sugar 40.7, Protein 43.8
CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE
Provided by Damaris Phillips
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
- Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
- Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
TURKEY CUTLETS IN LEMON WINE SAUCE
After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make-and they're so happy I do. -Kathie Wilson, Warrenton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
SLOW COOKER CRANBERRY TURKEY BREAST
Got the recipe from my retired neighbor, and the taste is wonderful The second-day leftovers can be layered with mashed potatoes/whatever, turkey slices, any cooked veggie with some of the remaining sauce on top and re-heated. You could use a larger slow cooker and double the recipe easily for company. Great with a boneless breast or rolled white and dark meat turkey.
Provided by Verna Schroter
Categories Meat and Poultry Recipes Turkey Breasts
Time 7h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
- Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 34.1 g, Cholesterol 163.9 mg, Fat 1.7 g, Fiber 1.1 g, Protein 60 g, SaturatedFat 0.5 g, Sodium 536.9 mg, Sugar 30.3 g
CRANBERRY-ORANGE TURKEY CUTLETS
"Every time I make this, my husband suggests it would be a great company dish," notes Joan Tweed of Irmo, South Carolina. "It is easy to prepare, but looks elegant."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten turkey to 1/4-in. thickness. Place bread crumbs in a shallow bowl. In another shallow bowl, beat the egg white, milk and salt. Dip turkey into egg white mixture, then coat with crumbs. Refrigerate turkey, uncovered, for 10 minutes., Meanwhile, in a small saucepan, heat cranberry-orange sauce. In a large nonstick skillet, brown turkey in oil for 3-4 minutes on each side or until no longer pink. Serve sauce with turkey.
Nutrition Facts : Calories 399 calories, Fat 9g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 609mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
GRILLED TURKEY CUTLETS WITH CRANBERRY HONEY MUSTARD SAUCE
Steps:
- Preheat a grill over high heat.
- In a small bowl, mix the cranberry sauce and mustard until well combined. Cover the bowl with a paper towel and microwave on high in 15-second intervals until the mixture is hot and begins to thin slightly, about 30 seconds total. Stir again to combine.
- Rub the oil and then the salt and pepper evenly over both sides of each cutlet. Grill the cutlets about 1 minute per side, or until no longer pink in the center. Transfer them to a large plate or platter and top evenly with the sauce. Serve immediately.
- nutrition information
- Each (about 3 1/2 ounces turkey plus about 1 1/2 tablespoons sauce) serving has:
- Calories: 167
- Protein: 28g
- Carbohydrates: 9g
- Fat: 2g
- Trace Saturated Fat
- Cholesterol: 45mg
- Trace Fiber
- Sodium: 146mg
SAUTEED TURKEY CUTLETS WITH CRANBERRY ORANGE GLAZE
Steps:
- In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.
- While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the zest and keep the glaze warm.
- In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze.
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